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Gisela’s German Meatballs

I gained so much culinary knowledge during a trip to the South of France one summer. We stayed with my brother in law’s family, who are originally from Bavaria. This is one of his mom’s wonderful generation’s old dishes; called Koenigsberger Klopse, German meatballs in a caper sauce.It is named after the East German city of Koenigsberg. Wonderfully flavored meatballs that are simmered in a perfectly creamy complex sauce.


Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 40 minutes | Ready In: 60 minutes
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US Metric

2 TB olive oil

3 heaping TB all-purpose flour

¼ c. water

1 (2 oz.) can anchovy filets, drained

2 TB Dijon mustard

4 bay leaves

1 c. sour cream

Juice of 1 lemon

Zest of 1 lemon

pinch each salt, nutmeg

Meatballs:

1 lb. ground beef

1 lb. ground pork

1 lb. ground veal

½ medium onion, chopped

3 large eggs, beaten

¼ c. capers, chopped

2 day old hard rolls, soaked in ½ c. milk, squeezed dry

2 tsp. olive oil

1 tsp. herbs de Provence

½ -1 tsp. salt

½ tsp. freshly ground black pepper


Cooking Process:

In a mixing bowl; combine meatball ingredients. Shape into 1 ½-inch meatballs. In a skillet over medium heat; brown meatballs in oil; remove. Into skillet; add flour; stirring to blend well. Add water, anchovy, mustard and bay leaves. Stirring until slightly thickened. Add sour cream, lemon juice, zest, salt and nutmeg. Return meatballs to skillet; simmer 30 minutes.

how to serve:

Remove bay leaves before serving.  Serve with buttered egg noodles or boiled or mashed potatoes. Serves 6-8.

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